½ cup butter, do not substitute
1 cup pecan halves
½ tsp salt
2 large eggs
¾ cup sugar
2 cups heavy cream, or
1 cup milk
Combine the eggs and sugar in a small saucepan over med-low heat, whisking constantly. Bring the mixture to exactly 160F (no more, no less). I recommend using a digital thermometer. Remove from heat, pour mixture into a chilled bowl.
Finely chop/powder 2 T. of pecans. Melt butter in a small saucepan, add the 2 T. of finely chopped pecans, saute stirring constantly. Remove from heat, cool to lukewarm.
Using a mixer, whisk the eggs/sugar mixture until fluffy, add the melted butter/pecan mixture, whisking well until very smooth and fully incorporated. Add cream and milk, stirring just until combined. Transfer to ice cream maker and process according to the machines directions, adding remaining pecan halves during the last 10 minutes.